Venison Roast with Polenta

Ingredients

• 1.5 kg venison loin
• 200 g celery root
• 6 carrots
• 2 onions
• 3 tbsp olive oil
• 1 tbsp butter
• 1 tbsp Tomato Paste
• 500 ml dry red wine
• 1 l vegetable broth (instant)
• Salt
• pepper (ground)
• 1 tbsp juniper berries
• 3 tbsp lingonberry jam
• 2 medium fresh porcini mushrooms
• 4 tbsp olive oil
• 150 g polenta (cornmeal)
• 100 g butter

Instructions

1. 1.

   Separate the meat from the bones. Crush the bones (or have a butcher do it). Peel, wash and chop the celery root and carrots. Peel and dice the onions.

2. 2.

   Heat 2 tbsp olive oil, add celery root, carrots, onions, tomato paste and bones, and roast in a preheated oven at 180°C. Add 200 ml red wine and reduce. Gradually pour in vegetable broth and simmer for about 2 hours. Strain the stock through a sieve and set aside.

3. 3.

   Heat 1 tbsp olive oil and butter in a large pan and sear the meat on all sides. Season with salt and pepper, deglaze with remaining red wine, add juniper berries, reduce, then pour in the reserved stock. Simmer for about 45 minutes. Finish with salt, pepper and lingonberry jam.

4. 4.

   Clean and slice the porcini mushrooms. Heat 2 tbsp olive oil in a pot and sauté the mushrooms over medium heat. Season, add 500 ml water, remaining oil, and stir in cornmeal.

5. 5.

   Bring the polenta to a boil while stirring. Simmer gently for about 20 minutes, stirring frequently. Fold in butter and season with salt and pepper.

6. 6.

   Wrap the meat in foil and let rest for about 10 minutes. Slice and serve with porcini-polenta and sauce.